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Alright, don’t linger, let’s task this cinnamon rolls formula with 22 elements which are surely easy to find, and we have to process them at the very least through 23 actions. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Cinnamon Rolls:
- Require for ROLLS:
- Get 5 1/4 c - unbleached all purpose flour
- Give 5 tbsp for granulated sugar
- Give 3/4 tsp of salt
- Get 3/4 tsp for rapid rise yeast
- Give 1/8 tsp - baking soda
- Make ready 2 large eggs
- Require 1 c of water
- Prepare 1 tbsp - buttermilk
- Make ready 5 tbsp margarine
- Get for FILLING:
- Require 1/2 c of margarine, softened
- Require 2 1/2 c of dark brown sugar
- Need 2 tbsp for Indonesian cinnamon
- Give 1 tbsp for xanthan gum
- Provide FROSTING:
- Provide 3/4 c of unsalted butter
- Require 1/2 c - cream cheese
- Require 1/2 tsp of vanilla
- Give 1/4 tsp - + 1/8 tsp salt
- Make ready 2 drops lemon extract
- Require 2 c - powdered sugar
Cinnamon Rolls making process:
- Combine flour, sugar, yeast and baking soda in a large bowl. Mix until combined.
- Beat the egg in a separate bowl.
- Whisk in the water and buttermilk.
- Combine this wet mixture with the flour mixture, then add the margarine and beat with an electric mixer until all of the dry ingredients are moist.
- Use a kneading hook to knead the dough for 15 minutes or knead by hand.
- Wrap the dough in plastic and place it in your refrigerator for 5-6 hours (as long as overnight) until the dough doubles in size.
- Remove the plastic and press the dough out onto a lightly floured surface.
- Flatten the dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch long by 17 inch wide rectangle.
- Use your hands to stretch the dough as necessary to the proper dimensions.
- Use a spatula to spread 1/2 c of softened margarine over the dough, but leave the bottom 1 inch of dough uncoated with margarine.
- Combine the brown sugar, cinnamon, and Xanthan gum in a medium bowl.
- Pour the cinnamon/sugar onto the margarine and use your hands to spread it to the edges, leaving the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it into the margarine.
- Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom.
- Brush a little water over the botton 1 inch uncoated strip of dough and complete the rolling.
- Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 1/2 inches to the left of the middle mark, and 3 marks every 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
- Place the rolls evenly spaced out the parchment paper in a 9 x 13 inch baking pan.
- Place the pan in your unheated oven along with a large saucepan of boiling water to proof the rolls. The rolls should proof for about 1 to 2 hours or until nearly full size in a pan.
- Reheat the water in the pan to boiling after the first hour if the rolls are nearing full size.
- When the rolls have proofed to almost full size, preheat a convection oven to 180 C. Bake for 16 - 20 minutes or until light brown and the rolls register around 76 C in the middle. Spin the pan around 180 degrees halfway through baking.
- While the rolls bake, whip the butter cream cheese, vanilla, salt and lemon extract for 10 minutes on a high speed with a electric mixer until fluffy.
- Add powdered sugar then mix again (slowly at first, then on high speed) for 30 seconds.
- When the rolls come out of the oven, immediately to each with generous coating of frosting.
- Enjoy
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